[Leftover] Grilled Vegetable Scramble
with bacon / strawberry cucumber smoothie
Breakfast for dinner gets a colorful twist thanks to leftover roasted vegetables from earlier in the week.
Dependency
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Proteins
Cuisines
Ingredients
Grilled Vegetable Scramble:
- Eggs - 8
- Leftover Grilled Vegetables (from Tuesday) - ~3 cups , chopped
Bacon:
- Bacon - 8 strips
Strawberry, Spinach, and Cucumber Smoothie:
- Cucumbers - 8 oz , large pieces
- Strawberries, fresh or frozen - 8 oz
- Baby spinach - 2 oz
- Coconut milk - 1 1/2 cups
- Ice - 1 cup
- Lime juice - 2 tsp
Prep
- Cucumbers / Strawberries - Chop cucumbers. If using fresh strawberries, trim off stems. (Can be done 1 day ahead)
- Make smoothie - Combine cucumbers, strawberries, spinach, coconut milk, ice, and lime juice in a blender. Blend until smooth. Taste and add some more lime juice if you’d like more sour flavor or some honey (not in ingredients list) if you’d like it more sweet.
- Eggs - Whisk eggs.
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Make
- Heat a large skillet or griddle over medium heat. Add bacon and fry on both sides until crisp, 6 to 9 minutes total.
- Line a plate with paper towels and set it near the stove.
- If leftover vegetables were not already chopped, chop them into small pieces.
- When bacon is done, transfer it to the paper towel-lined plate. Drain all but 1 Tbsp / 15 mL of grease out of pan and return pan to heat. Reduce heat to low-medium.
- To heated pan, add eggs and stir them gently to scramble, 4 to 5 minutes.
- When eggs are scrambled to your liking, gently fold in chopped vegetables. Season with some salt and pepper.
- Serve eggs with bacon and smoothie on the side. Enjoy!
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